Photo: Becky Luigart-Stayner; Styling: Cindy Barr
3 dozen (serving size: 1 cookie)

Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

Step 3

Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Ratings & Reviews

March 29, 2015
What corn syrup?

lpaz14's Review

May 20, 2012
I made a number of modifications so I'm a little wary giving this a rating, but I loved it and think the recipe as written would work well as is or be successfully amendable to your own variations. Here are mine: 1. Flour and meal: 1/2&1/2 AP and whole wheat flours, plus 1/2&1/2 blue and yellow cornmeals. The blend gave a nice, earthy undertone. 2. Herb/spices: Dry lavender in place of ginger. The floral notes worked extremely well with the flour/meal blend. 3. Sugar: I used less than 1/2 C granulated sugar. I prefer less sweet and would even consider using less next time. 4. Fat: I was baking for a vegan and used 4 T almond butter + 2 T applesauce in place of butter. The cookies had no spread, they were dense but had the pleasant texture of peanut butter cookies without any pronounced nutty/legumey taste. 5. Egg/Binder: Again, vegan, so used a chia "egg." I really liked these and will definitely make again. Would be great crumbled on ice cream.

linahannigan's Review

December 16, 2011
Crisp and chewy, easy and light. My kids loved making, eating, and licking the spoons on these. Would be even better with a little lemon juice to add more zing. I ran out of parchment paper and did one pan with non-stick oil+flour spray, which worked okay but I would definitely recommend the parchment paper if you have it.

foodjunkie's Review

January 31, 2009
These are my new favorite cookies! Lemon and ginger make a perfect pairing, and the cornmeal gives the cookie added crunch and texture. If you're not a fan of really crisp cookies, you can always pop the cookies into the microwave after they've been cooked to soften them up (about ten seconds does the trick). A definite keeper!

itsgigi's Review

February 02, 2009
What a find!!! These are so refreshing and so easy to make! They will become a staple in my cookie list! Thanks once again CL!!

KelliAnne's Review

April 05, 2009
This were a great light cookie. The cornmeal gives them an amazing texture. I added more lemon zest not sure how much. Also I used a cookie scoop and rolled them into a ball before putting them on the cookie sheet. They cam out perfectly round this way.

danikiwi's Review

December 13, 2014

floridaperson's Review

October 13, 2013

cvillecook's Review

December 22, 2009
These are so good, they almost didn't make it to my cookie exchange! The lemon flavor is a refreshing surprise admist all the holiday traditional cookies. I also took the advice of other raters and added lemon juice. I just lightly squeezed both halves of the lemon I used for the zest. Now my kids teachers are getting these cookies with their Christmas gift!

JanetMP's Review

December 10, 2009
Great cookie! Took the advice of others and added 2 tbsp of lemon zest and about 1-2 tsp of lemon juice. The lemon flavor is great!